Gorgonzola and Porcini Mushroom Risotto

05 Sep 2014
Gorgonzola and Porcini Mushroom Risotto

Ingredients: 4 cups low-sodium chicken stock 1 1/2 ounces dried porcini mushrooms 3 tablespoons butter 1 medium onion, diced 1 1/2 cups Arborio rice 1/2 cup dry white wine 1/2 cup grated Parmesan 3/4 cup (3 ounces) Gorgonzola, crumbled 1/4 cup chopped fresh chives 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Directions: In a medium saucepan, bring the stock to a boil over medium-high heat. Add the porcini mushrooms. Remove the pan from the heat and set aside for 30 minutes until the mushrooms are tender. Using a slotted spoon, remove the mushrooms and set aside. Reheat the stock to a simmer and keep warm over low.

Morels in Cream Sauce

19 Jun 2014
Morels in Cream Sauce

Ingredients 35–40 small fresh morels 2 tbsp. butter 2 tsp. finely chopped, peeled shallots 1 tbsp. Madeira 1 cup heavy cream 4 pieces of white sandwich bread 1 tsp. arrowroot Salt and freshly ground black pepper Finely chopped fresh parsley Directions Clean and trim morels. Melt butter in a large skillet over medium heat. Add morels and shallots. Cook, stirring, until morels begin to soften, about 3 minutes. 2. Increase heat to high, add madeira and heavy cream, and bring to a boil. Reduce heat to medium and simmer, stirring frequently, for 8 minutes. 3. Meanwhile, remove and discard crusts from bread. Toast bread, cut diagonally, and arrange on 4.

Morels and Broad Beans

19 Jun 2014
Morels and Broad Beans

Ingredients 3 lbs. small fresh fava beans in the pod Salt, to taste 3 tbsp. extra-virgin olive oil 12–15 fresh medium morels, cleaned and halved or quartered lengthwise 1 tbsp. crème fraîche Directions Remove fava beans from pods (don’t peel favas) and rinse under cold running water. Meanwhile, bring a medium pot of salted water to a boil over high heat. 2. Add favas to boiling water and cook, stirring occasionally, until just soft, 5–8 minutes. Drain and set aside. 3. Heat oil in a large cast-iron or other heavy skillet over medium-low heat. Add morels and gently cook, stirring occasionally, until soft, 3–4 minutes. Stir in crème fraîche, then.

Cauliflower Mashed Potatoes with Truffle Oil

11 Jun 2014
Cauliflower Mashed Potatoes with Truffle Oil

Ingredients 1 head organic cauliflower. trimmed, cut into florets 5 Yukon gold potatoes, peeled, cut into 1/2″ slices 1/2 cup organic low-fat milk 2 tablespoons pastured organic butter Sea salt and freshly ground black pepper 1 tablespoon white truffle oil Directions Bring large pot of water to boil. Add cauliflower and potatoes; cook 15 minutes or until tender. Drain well. Place in mixing bowl and add milk and butter; beat until smooth. Season with salt and pepper. Drizzle in white truffle oil.  

Mushroom Risotto

11 Jun 2014
Mushroom Risotto

Ingredients 8 cups chicken broth, low sodium 3 tablespoons olive oil, divided 1 onion, diced, divided 2 garlic cloves, minced, divided 1 pound fresh portobello and crimini mushrooms, sliced 2 bay leaves 2 tablespoons fresh thyme, chopped 2 tablespoons fresh Italian parsley, chopped 2 tablespoons butter Salt and pepper 1 tablespoon truffle oil 1 -ounce dried porcini mushrooms, wiped of grit 2 cups Arborio rice 1/2 cup dry white wine 1/2 cup fresh Parmesan cheese, grated Fresh Italian parsley, for garnish Directions Heat the chicken broth in a medium saucepan and keep warm over low heat. Heat 1 tablespoon of oil in a large skillet over medium heat. Add 1/2.

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